Every night, the same play happens in thousands of households. This one has a plot twist; if they cook it they will eat it.
Child: “What’s for dinner?”
Mom (smiling): “Peanut Thai Noodles with Chicken”
Child: “Eeew! What else do you have? I don’t think I’ll like that.”
Mom (smile fading): “This is not a restaurant. Everyone eats what I make”
Child: “That’s not fair! When can I make dinner?!? Then everyone will have to eat what I cook.”
Mom (triumphant): “Well, then, tonight’s your lucky night!”
Slide over and let them drive. If you have a potato peeler and a chair to reach the counter, they can help you make this wonderful dish.
Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons
From Real Simple, by Sara Quessenberry
Hands-On Time: 20 minutes
Total Time: 35 minutes
1 8-ounce package thin rice noodles or sticks
1 2-to 2½-pound rotisserie chicken
1 seedless cucumber
½ cup creamy peanut butter
2 tablespoons low-sodium soy sauce
- Place the noodles into a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
- Meanwhile, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of carrot and cucumber.
- In a medium bowl, whisk together the peanut butter, soy sauce and 6 tablespoons water until smooth.
- Divide the noodles, chicken, carrot and cucumber among 4 bowls. Drizzle with the dressing.